#ConsciousEating101 Veg Cauliflower Crust Pizza

• 1 cauliflower head, roughly chopped
• Cooking spray
• 2 teaspoons olive oil, divided
• 1/2 cup presliced mushrooms
• 1/2 cup sliced red bell pepper
• 1/2 cup thinly sliced fresh basil, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 1/8 teaspoon kosher salt
• 3 garlic cloves, minced
• 2.5 ounces shredded mozzarella cheese (about 2/3 cup), divided
• 2 large egg whites
• 0.5 ounces grated Parmesan cheese
• 1/2 cup thinly sliced seeded tomatoes
• 2/3 cup fresh baby spinach

Step 1

Preheat oven to 375°.

Step 2

Place half of cauliflower in a food processor; pulse 10 to 15 times or until finely chopped (like rice). Transfer cauliflower to a baking sheet lined with parchment paper. Repeat procedure with remaining cauliflower. Coat cauliflower with cooking spray. Bake at 375° for 25 minutes, stirring once. Cool.

Step 3

Increase oven temp to 450°.

Step 4

Heat a large skillet over medium-high heat. Add 1 teaspoon oil to the skillet; swirl to coat. Add mushrooms and bell pepper; sauté 5 minutes or until tender. Set aside.

Step 5

Place cauliflower in a clean kitchen towel. Squeeze until very dry. Combine cauliflower with the remaining 1 tsp oil, 1/8 teaspoon black pepper, 1/4 cup basil, salt, garlic, egg whites, 2 ounces mozzarella cheese, and Parmesan cheese in a bowl. Press cauliflower mixture into 2 (8-inch) circles on a baking sheet lined with parchment paper. Coat crusts with cooking spray.

Step 6

Bake crusts at 450° for 22 minutes or until browned. Remove pan from oven; top crusts evenly with mushroom mixture, tomatoes, spinach, remaining 1/4 cup basil, remaining 1/8 teaspoon black pepper, and remaining mozzarella cheese. Bake for 7 more minutes or until cheese melts.

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